Cornbread Stuffing
My mother-in-law, who produced THE MOST AMAZING MAN ALIVE, and who also happens to be a great Southern cook, introduced me to this recipe. She made it for us back in the day--when hubs and I were first married.
Oh, halloooo...let's NOT go back to those days.
Just sayin' that marriage gets better with time, and hoo boy, did I have some rough edges to be sanded. You think I'm obnoxious now? You should have met me ten years ago.
GOOD THING I DIDN'T BLOG BACK THEN.
I WOULD HAVE HAD ONE READER.
SATAN.
Moving right along.
I've never been fond of the "soggy bread" style of stuffing. But the flavor and texture of this one DELIVERS.
Bless you, dear MIL.
(For the gluten-free crowd, I also have a variation of this same recipe posted on my site.)
You have no idea how much I'm looking forward to eating this on Thanksgiving Day. It's sad, really. But we've all got to have something to live for; cornbread stuffing happens to do it for me.
Eat, stuff yourself, and be merry.
Cornbread Stuffing
3/4 cup butter
1 1/2 cups celery, chopped
3/4 cup finely chopped onion
7 cups cornbread, crumbled
1 teaspoon dried thyme leaves
2 teaspoons salt
1 teaspoon ground sage
1/2 teaspoon pepper
1 1/2 cups chicken broth, or more if needed
Melt butter in Dutch oven over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat. Toss celery mixture and remaining ingredients. Add approximately 1 1/2 cups (or more) of strong chicken broth to moisten. Place in greased casserole dish. Cover and bake for 45 minutes or until hot at 325-375 degrees (based on other things that are cooking in the oven). 10 servings.
Notes:
Oh, halloooo...let's NOT go back to those days.
Just sayin' that marriage gets better with time, and hoo boy, did I have some rough edges to be sanded. You think I'm obnoxious now? You should have met me ten years ago.
GOOD THING I DIDN'T BLOG BACK THEN.
I WOULD HAVE HAD ONE READER.
SATAN.
Moving right along.
I've never been fond of the "soggy bread" style of stuffing. But the flavor and texture of this one DELIVERS.
Bless you, dear MIL.
(For the gluten-free crowd, I also have a variation of this same recipe posted on my site.)
You have no idea how much I'm looking forward to eating this on Thanksgiving Day. It's sad, really. But we've all got to have something to live for; cornbread stuffing happens to do it for me.
Eat, stuff yourself, and be merry.
Cornbread Stuffing
3/4 cup butter
1 1/2 cups celery, chopped
3/4 cup finely chopped onion
7 cups cornbread, crumbled
1 teaspoon dried thyme leaves
2 teaspoons salt
1 teaspoon ground sage
1/2 teaspoon pepper
1 1/2 cups chicken broth, or more if needed
Melt butter in Dutch oven over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat. Toss celery mixture and remaining ingredients. Add approximately 1 1/2 cups (or more) of strong chicken broth to moisten. Place in greased casserole dish. Cover and bake for 45 minutes or until hot at 325-375 degrees (based on other things that are cooking in the oven). 10 servings.
Notes:
- 2 small corn muffin boxes or mixes equals 7 cups cornbread (prepared and cooked).
- You can keep the stuffing warm in a crock pot if you want to make it in advance to free up the oven.
Tell me...are you a "stuffing" person or not? If yes, which kind do you like?
Subscribe to this blog's feed and follow me on twitter!
Subscribe to this blog's feed and follow me on twitter!
7 comments:
We buy your basic Pepperidge Farm cornbread stuffing but modify the directions a bit. We put one cup of HOT green chile (hand-bought from our local authentic dive-of-a- fabulous Mexican restaurant)in it. I'm with you regarding the soggy style...UGH! I like to bake it in the oven to allow it to get nice and crispy on the top! We'll never go back to plain, non-green chile-style stuffing.
I am also drooling for my "stuffing" which is crock-pot dressing. I modify the recipe, using Hawaiian bread rolls (yum!) and lots of baby bella shrooms. It's fantastic. The edges get crispy in the crock pot, but the middle stays moist (not soggy--ick) b/c I also cut back on the amount of broth.
So glad there is another stuffing lover out in the world. I feel not so strange. :)
Ooooo...stuffing is my favorite thing about Thanksgiving!!! Pour a little gravy on top, and I'm in heaven.
I make mine much the same as the one you posted, only I use reg bread cubes and not cornbread (Midwesterner here! heehee). So good! Looking forward to it!
Have a Happy Turkey Day, everyone!!
Love the blog, BTW! I enjoy reading your entries!
Oh girl, stuffing is my favorite part of Thanksgiving dinner! I would be happy with stuffing and stuffing alone.
Oh,and I am totally with you about those first few months and years of marriage. Thank God our husbands stuck with us and sanded down some of those rough edges. (And we in turn sanded down some of theirs too, didn't we? That's what it's all about!)
Well, we call it "dressing", but I'm with you, girl! :-) LOVE IT!!
My Nana's recipe calls for the same ingredients and a few more. We always made a HUGE container of homemade cornbread the day before, and then the night before Thanksgiving we put it all together in the big dutch oven and put it in the fridge. Then the next morning it was ready to just pop into the oven.
I wouldn't care if the dressing was the only thing we had at Thanksgiving. Who needs a turkey?! :-)
Precious Yankee friend -
this is not called stuffing. It is not stuffed inside a turkey.
This is DRESSING. Cornbread Dressing.
And my momma's is my favorite part of Thanksgiving.
I call it "stuffing" because I STUFF it in my FACE.
Post a Comment